In a large bowl, combine apple cider, cold water, apple juice, kosher salt, brown sugar and Worcestershire sauce. Stir well to ensure the salt and sugar dissolve completely. Add the bay leaves, onion, garlic, peppercorns and chili powder. Mix to combine.

Place the pork shoulder in a large container and pour the brine solution over it. Ensure the pork is fully submerged. Cover with plastic wrap and refrigerate overnight (or at least 12 hours for the best results).

The next day, remove the pork from the brine and pat it dry with paper towels.

In a small bowl, mix all the dry rub ingredients. Sprinkle the roast with the dry rub. Apply liberally and make sure to cover the sides as well.

Allow the pork to sit at room temperature for about 1 hour before cooking.

For smoked pork shoulder, cook it low and slow in your charcoal grill or smoker. Setup your grill or smoker for indirect heat at 250 degrees F. For extra flavor, add apple wood chips that have been soaked in cold water for 30 minutes.

Set the pork shoulder on the grill grate, fat side up, with a drip pan underneath to catch the juices. Add about a quart of water to the bottom of the pan, enough to fill it halfway.

Maintain a steady temperature and cook for approximately 8-10 hours, or until the internal temperature reaches 165 degrees F.

Remove the roast and wrap it tightly in heavy duty aluminum foil to retain moisture. Return the roast to the smoker and continue cooking until the internal temperature reaches 195 degrees F.

Remove the roast, wrap it in an old towel and place it in a cooler to rest for about 30- 60 minutes. Carefully open the foil (there will be a LOT of juice) and shred the pork with a fork.

Place the brined and seasoned pork shoulder in a slow cooker. Cook on low for 8-10 hours or until the meat is fall-apart tender. Remove the pork, let it rest, then use forks to shred the juicy meat.